Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir

Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat

On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.

Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.

In a small bowl, combine all seasonings. Place roast in a shallow baking pan. Rub mixture over roast to completely coat. Bake at 350°F for 45 minutes or until thermometer inserted into center of meat reads 150°F. Remove roast from oven and loose